< Previous50 LINCOLNSHIRE TODAY FOOD & DINING warmers It may not be Christmas yet, but the nights are getting colder, and some warm comfort food might be just what the family needs. Pigs in Blankets Mac ‘n’ Cheese Method: * Preheat the oven to 220ºC / 200ºC Fan / Gas 7. Melt the butter in a pan, add the flour and garlic then keep stirring to form a roux. * Meanwhile bring a large pan of salted water to the boil then add the macaroni and cook for 10 minutes until a little under al dente. * Add the bay leaves to the roux followed by the milk, stirring continuously until no lumps remain and the mixture thickens. Add the Dijon mustard, cheese, cream (if using) and finally the pigs in blankets. Season to taste then transfer to an oven proof dish. * To make the breadcrumbs, combine all the breadcrumb ingredients in a clean bowl with a generous seasoning of salt and pepper. You can add more cheese, pickled walnuts and parsley at this stage to suit your taste. Scatter the breadcrumbs over the top of the macaroni cheese then pop in the oven for 10-15 minutes until the top is crispy and golden. Ingredients: For the macaroni cheese: * 50g Butter * 2 tbsp Plain Flour * 4 cloves Garlic, crushed * 500g Macaroni Pasta * 2 Bay Leaves * 650ml Milk * 2 tsp Dijon Mustard * 200g strong Cheddar Cheese * 50ml Double Cream, optional (or clotted cream if you have some leftover from Christmas) * 15 cooked Pigs in Blankets Winter For the pickled walnut breadcrumbs: * 2 tsp Olive Oil * 150g Breadcrumbs * 4 Opies Pickled Walnuts, finely chopped * 2 tbsp flat leaf Parsley, finely chopped * 1 tbsp Parmesan cheese Preparation time: 30 minutes Cooking time: 30 minutes Allergens: Dairy. Gluten, Mustard, Nuts LINCOLNSHIRE TODAY 51 Turkey, Bombay Potato & Sprout Tray Bake Serves 4 Preparation Time: 10 minutes Cooking Time: 25 minutes Ingredients: * 1 tbsp Vegetable Oil or Ghee * 600g leftover Roast Potatoes * 400g leftover Chopped Turkey, or a 400g can chickpeas, drained (vegan option) * 1 tsp Turmeric * 1 tsp Garam Masala * 1 tbsp Nigella Seeds * 3 cloves Garlic, crushed * 3 Green Chillies, sliced * 2 balls of Opies Stem Ginger in Syrup, finely chopped * 1/2 jar Opies Cocktail Onions * 180g leftover Greens or Sprouts, quartered * 2 tbsp Tamarind Sauce, optional * 1 tbsp fresh Coriander, chopped * 1 Pomegranate Method: * Preheat the oven to 200ºC / 180ºC Fan / Gas 6. Add the oil to a medium roasting tin and place in the oven until hot. * In the meantime dice the potatoes into bite-sized pieces then remove the tin from the oven and add the Horncastle Cake Art & Hobby House Everything for the Christmas Crafter Cake Decorations, Knitting, Crochet, Felt, Ribbons & more www.horncastlecakeart.co.uk 25 North Street, Horncastle, Lincs. LN9 5DX Tel: 01507 525926/522659 potatoes, turkey (or chickpeas, if using), spices, garlic, chilli, cocktail onions and stem ginger. Season to taste then place in the oven for 15 minutes. * Meanwhile heat a frying pan on high and char fry the sprouts until coloured, about 5 minutes. Remove the tin from the oven, mix in the spinach, greens or sprouts and place back in the oven for 5-10 minutes. Drizzle over the tamarind sauce for added flavour, then scatter over the pomegranate seeds and coriander. Season well before serving.52 LINCOLNSHIRE TODAY To promote your services call Angie Cooper on 01472 310302 or email: a.cooper@blmgroup.co.uk Click’em Inn Swinhope, Nr Binbrook, Market Rasen, LN8 6BS Tel: 01472 398253 Web: www.clickem-inn.co.uk The Click’em Inn is a family-owned freehouse, established for over 30 years in its current incarnation. Steeped in history, the inn is open 6 days a week, Tuesday- Sunday, offering a wide choice of drinks, including six real ales available at any time, with a regularly changing selection of personally recommended guest ales. The Kitchen is open Tuesday-Sunday for evening dining, plus lunchtimes Friday-Sunday. The menu varies from day-to-day with the chef’s specials, alongside regular meals. Turkey, Ham & Vegetable Gratin Method: * Preheat the oven to 190°C. * To make the sauce, melt the butter over a medium heat then add the onions and gently cook for around 5 minutes, stirring occasionally until soft and golden brown. * Stir the flour into the onions and cook for 1 minute. Remove from the heat and whisk in the stock a little at a time, followed by the cream, until it is all incorporated and a smooth sauce is achieved. * Return to the heat, bring the sauce to a simmer, continue to stir and cook until the sauce has thickened. Add the pepper, nutmeg and salt to taste. * Stir the leftover turkey and vegetables into the sauce and heat for a couple of minutes. * Transfer to a roasting dish and set aside. * Make the topping by combining the breadcrumbs, herbs, lemon zest and cheese. Sprinkle over the top with the silverskin onions and pickled walnut slices. Bake for 20 to 25 minutes until golden and bubbling. * 250g cooked Brussels Sprouts, halved * 600g mixed cooked leftover Vegetables, e.g., any combination of leeks, carrots, peas, broccoli etc. * 1/4 jar Opies Silverskin Cocktail Onions * 1/4 jar Opies Pickled Walnuts, sliced * Salt to taste * 110g White Breadcrumbs * 3 tbsp Mixed Herbs, chopped e.g., combination of thyme, parsley, sage * Zest of 1/2 Lemon * 70g Mature Cheddar Cheese, grated Preparation time: 10 minutes Cooking time: 35 minutes Allergens: dairy, gluten, check stock for allergens Ingredients * 85g Butter * 3 medium Onions, finely chopped * 60g Plain Flour * 750ml Vegetable or Chicken stock * 300ml Double Cream * 11/2tsp Black Pepper * 3/4 tsp Ground Nutmeg * 600g cooked Turkey, roughly chopped FOOD & DINING LINCOLNSHIRE TODAY 53 All recipes courtesy of Opies Foods. www.opiesfoods.com @opiesfoods Cheese & Walnut Palmiers with Pickled Walnut Sauce Prep time: 60 minutes (plus chilling) Cooking time: 20 minutes Allergens: Gluten, dairy, walnuts, egg, (check chutney for allergens) Ingredients: For the palmiers: • 320g sheet ready-rolled Puff Pastry • 200g mixed Hard Cheese, grated (we used Red Leicester and Cheddar) • 2 Opies Pickled Walnuts, finely Woolliss & Son Butchers –– AWARD-WINNING LINCOLNSHIRE BUTCHERS –– LOOKING FOR A TOP QUALITY BUTCHERS IN LINCOLNSHIRE? Look no further, we have a proven track record when it comes to providing top quality cuts of meat and home made pastries at a competitive price. We are proud of our locally sourced produce and our 5 star hygiene rating. 29-31 Mercer Row, Louth LN11 9JG. T: 01507 603230 E: orders@woolliss-butchers.co.uk W: woolliss-butchers.co.uk We would like to wish all our customers old and new a Merry Christmas Christmas orders now being taken chopped • 50g Red Onion Chutney • 1 Egg, beaten For the pickled walnut sauce * A jar of Opies Pickled Walnuts, pick- ling liquor reserved * 50g light Brown Sugar * 50g Muscovado Sugar * Salt and Pepper, to taste * Picked fresh Thyme Leaves, to garnish Method: * Preheat oven to 200°C /180°C Fan/Gas 6. * Add the grated cheese and pickled walnuts to a bowl and mix together well. * Unravel the puff pastry sheet onto a lightly floured surface, then spread with an even layer of the red onion chutney. Top with the walnut and cheese mixture, spreading over the pastry in an even layer. * Tightly roll the pastry up from the longest side, stopping in the middle. Repeat on the opposite side so it meets the first roll. Moisten the two rolls with the egg then lightly press together so they stick. Place in the freezer to chill for 30 minutes. * Remove from the freezer, slice into 0.5cm slices and place onto a lined baking tray, swirl side up. Brush with the beaten egg and bake in the oven for 20 minutes until golden and puffed up. Leave to cool completely on the baking tray. * Meanwhile to make the pickled walnut sauce put all the pickled walnuts, 2 tsp of the pickling liquor and sugars into a saucepan and gently simmer until all sugar has dissolved, breaking the pickled walnuts up with a spoon as you go. Set aside and leave to cool. * Once cooled, add to a food blender and blitz until smooth. Push through a sieve for an extra smooth sauce and serve in a dipping pot alongside the palmiers. Sprinkle with some fresh thyme before serving. 54 LINCOLNSHIRE TODAY FOOD & DINING The Millfields Hotel is located in the leafy Victorian surroundings of Grimsby’s Peoples Park, and its Westward Lounge has served many customers both local and visiting the area. The Westward Lounge has remained true to its Victorian heritage, but also brings a contemporary element, and shows off local delicacies such as the world famous Grimsby Haddock. e arrived at the Millfields Hotel for our meal and were welcomed by polite and friendly staff who saw us to our table. The menu has clearly been designed with the customer experience in mind, and I was very impressed with not only the expected range of meat, vegetarian and vegan options, but also an indication of which options can be made to be vegan or gluten-free if asked. There really isn’t enough that can be said about the staff either, who are all so wonderfully attentive and helpful. My partner chose the Italian meatballs for his starter, served with Arabiatta sauce and Parmesan cheese. He was very impressed with the meatiness of the appetiser, and the strong, spicy sauce that left him exited for the main course. I opted for the devilled whitebait, which was wonderfully crispy and came with a delicious sriracha mayonnaise. I have to say that the appetisers came wonderfully presented as well, and it really does make the dining experience feel all that more special. For our main course I chose the pan roasted seabass fillet with cauliflower and dill oil. The fish was cooked to perfection and, this close to the historic docks of Grimsby, really felt like it had set out to show off the area and its fishing heritage. My partner went with the fillet of beef, served with peppercorn sauce and dauphinoise potato. Cooked to a perfect medium rare as requested, my partner made the bold claim that it might just be the best beef dish he has ever tasted – and I can confirm the meat was tender, soft and mouth-wateringly juicy when I sampled a little myself. While I personally hold that the starter and main are the most important dishes of any meal, it’s undeniable that the dessert is usually the most memorable part, if only because it’s the taste you’re left with at the end. With that in mind, I sampled the raspberry frangipane, which was served with raspberry sauce and crème anglaise warm from the kitchen. The taste was nothing short of delicious, and I’d have loved to have had it on a cold winter’s night because it really did remind of comfort food. My partner had the chocolate and hazelnut mille feuille with salted caramel ice cream, which came in a rather generous portion that could easily have served two people. I was only too happy to share it with him, and I’m happy to announce the Millfields keeps the quality up from start to finish. We’re used to having meals that excel in one area or another, or which drop the ball a little in one way or another, but the Millfields Hotel are truly passionate about their food, and it shows from presentation to taste to the effort they put into it. The Millfields Hotel To find out more about the Millfields Hotel or to book a table for yourself or for a Christmas meal, visit www.millfieldshotel.co.uk or call 01472 356 068. LINCOLNSHIRE TODAY 55 FOOD & DINING A favourite of ours, the Red Lion in Caythorpe have always had a knack for offering a great dining experience in a warm, welcoming atmosphere. The Red Lion sits in the picturesque village of Caythorpe and is a 17th Century inn well-known for its community spirit and atmosphere. The moment we stepped inside, we were welcomed by one of the owners, Becky, and the fragrant smell of freshly cooked food. What differentiates the Red Lion from so many other dining experiences is apparent from the moment you enter the door. The warm, striking décor and cosy atmosphere embrace you on a chilly evening, and it's clear the owners have a passion for presentation that crosses over from the food to the very venue itself. For starters, my partner opted for the deep fried carbonara with sweet tomato jam, basil and pesto. A rich, indulgent appetiser for sure, it left my partner's tongue tingling and his spirts lifted. For myself, I went with a more traditional homemade liver pate with apple and ale chutney and was impressed with how meaty and full of flavour it was. The chutney was such a perfect combination to go with it to offset the meatiness. It's the main course where you can really test Head Chef Mark's culinary ability, and my partner went with the crispy belly of pork on mushroom and cider stroganoff gnocchi. The pork was wonderfully cooked, and the stroganoff gnocchi was to die for, and such a great combination on a cold evening – perfect for a wintery meal. I wanted to try something a little more mediterranean myself and went with the classic Greek moussaka with garlic bread and salad, and I have to say it was a very authentic moussaka indeed. Plentiful, sweet, with a powerful flavour profile, especially when combined with a crisp salad and chunky, garlic bread. Comfort is a word that came to our minds almost at the same time, and perhaps it was the chill outside or the time of year, but the Red Lion really does feel like a comfortable place to eat, with hearty comfort food on offer. And nothing says comfort food like a strawberry and cream gateau, light and fresh with fabulous sponge and incredibly flavourful with the fresh strawberries throughout. I went with a lighter lemon sorbet myself, having enjoyed my main so much that I couldn't fit in a bigger dessert, and it was a wonderfully zingy way to cleanse the palate. The Red Lion has won awards with us in the past and it's easy to remember why after our visit. The food is delicious, the atmosphere warm and welcoming (and dog-friendly to boot!), and there's such a welcome lack of pretentiousness that you see in many other places. The staff and owners are delightfully friendly and cater to all tastes and needs. In fact, the Red Lion doesn't just have vegan "options" in a menu as so many other places do, but an entire vegan menu with no less than three starters, mains and desserts. It's the little extra effort like that which makes them stand out from the competition, and we cannot recommend them enough. The Red Lion can be found on the High St, Caythorpe, Grantham NG32 3DN. For more information, be it on the menu or how to book a table, you can call on 01400 272 632 or visit and book online at www.redlioncaythorpe.com Caythorpe The The Red Lion The Red Lion The Red Lion is also taking Christmas bookings, and their Christmas menu can be viewed online. 56 LINCOLNSHIRE TODAY CHRISTMAS C hristmas is here and it can all feel so stressful. And it is, isn’t it? We’re often criticised for thinking that way – called grinches, or miserable, but stress is stress, and it doesn’t mean you don’t enjoy Christmas or having some time off. It’s just an acceptance of the fact that thinking up and buying presents for people can be a nightmare, especially if it’s someone you love who, when asked if they’d like anything for Christmas, replies with the dreaded “surprise me”. No two words strike fear into the hearts of the intrepid shopper like those, especially when you know that the “surprise” of a bad Christmas present wasn’t what they meant. What they mean is “get it right or else” and it’s up to you to sweat over it. In the UK, the average household spends £500 on gifts during the holiday season, but science shows that giving a bad gift can be bad for relationships. It can suggest you don’t care, that you don’t know the recipient intimately, or that you were in a rush and didn’t pay them any attention. Either way, it can be Buying the perfect gift Finding the right gift can be challenging, but we help demystify some of the myths around it and point out some good practices. LINCOLNSHIRE TODAY 57 CHRISTMAS a source of embarrassment and teasing from friends and family, but potentially much more problematic in a relationship, especially if it’s a relatively new one. Money may not be able to buy love or happiness, but time and effort can, and spending those two commodities to show your loved one just how much you care to make them happy will go a long way to cementing your relationship. Doing the opposite can go a long way to making it come undone. This can be a nightmare for men, who are often touted as having the worst imaginations when it comes to thinking up gifts for their partners. But that’s all just perception, isn’t it? It’s stereotyping and men aren’t really that bad. Actually, it isn’t. Numerous studies have been carried out that show that women are better at selecting and giving gifts, and that remains the same whether they’re giving to a romantic partner, a friend, a family member or anyone else. The difference isn’t so stark as to leave men 59 Á © stock.adobe.com/ivanko8058 LINCOLNSHIRE TODAY CHRISTMAS LINCOLNSHIRE TODAY 59 CHRISTMAS 17 Market Place, Louth, LN119PD info@striacroft.co.uk 01507 604029 www.striacroft.co.uk Family Jewellers Established in Louth Since 1979 Large selection of Diamond, Gold & Silver Jewellery Nomination Retailer Agents for Citizen, Iron Annie, Zeppelin, Lorus & Kronaby Watches Pre Owned Rolex & Omega Watches Jewellery & Watch Repairs. in the dumps, but it’s noticeable, and most of the men involved in the study admitted to spending less time on thinking of the perfect gift than the female participants. Where does this all lead? Are men doomed? Obviously not. It does, however, mean that if you’re a man looking to buy your special someone a gift and you haven’t been given specific instructions, that going shopping online could be the worst decision you can make. After all, you’re at the mercy of your own (scientifically proven) flawed gift-choosing ability, and a seemingly endless number of options of gifts online. In those cases, it may be best to go out in person and visit a store, where you can ask for and receive advice from the people working there as to what your special someone might appreciate. If you’re buying for a woman, ask a woman for help. And, if the science is correct, then if you’re buying for a male friend then you may want to ask a woman for help anyway! Naturally, if you know your best pal better than anyone, then go with your gut, but absolutely don’t rely on the online experience if you have doubts. Go in person, touch the products, look at them in real light instead of in an edited and airbrushed image, and get someone else’s opinion. But how do you select the right gift, and can science help? It might just be able to. There have been a lot of studies into gift giving, as the act itself has some 60 Á © stock.adobe.com/PhotoperleNext >